Effects of dietary dihydroartemisinin on growth performance, meat quality, and antioxidant capacity in broiler chickens by Xiaoxiao Pu, Yuxuan Liang, Jiafang Lian, Miaoxuan Xu, Yalan Yong, Hao Zhang, Lili Zhang, Jingfei Zhang

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Phylogenetic Analysis and Antibiotics Resistance of Listeria Monocytogenes Contaminating Chicken Meat in Surabaya, Indonesia by Eduardus Bimo Aksono, Katty Hendriana Priscilla Riwu, A. T. Soelih Estoepangestie, Herinda Pertiwi

“…The objective of this study was to identify the phylogenetic analysis and antibiotic resistance of Listeria monocytogenes contaminating chicken meat in Surabaya. 60 chicken meat samples were collected from supermarkets, mobile vendors, and traditional markets in Surabaya. …”
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Investigation of Bacteriological Quality of Meat from Abattoir and Butcher Shops in Bishoftu, Central Ethiopia by Abebe Bersisa, Dereje Tulu, Chaluma Negera

“…Therefore, the necessary strategies towards hygiene and sanitation of meat in the town should be implemented.…”
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Analysis of key aroma-active compounds in cooked river snail (Sinotaia quadrata) meat by Jingyu Yao, Liqiong Wen, Li Ling, Peng Wan, Rui Wang, Weiliang Guan, Qinzhi Wang, De-Wei Chen

Subjects: “…River snail meat…”
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The Swab, the Drip, or the Meat? Comparison of Microbiological Sampling Methods in Vacuum-Packed Raw Beef by Aracely Martínez-Moreno, America Chávez-Martínez, Janet E. Corry, Christopher R. Helps, Raúl. A. Reyes-Villagrana, Juan. M. Tirado Gallegos, Eduardo Santellano-Estrada, Ana L. Rentería-Monterrubio

Subjects: “…meat microbiology…”
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Exploring how papaya juice improves meat tenderness and digestive characteristics in Wenchang chickens by Zihan Zhang, Yucan Wu, Chunhui Zhang, Feng Huang

“…Wenchang chicken meat, used as the primary ingredient, was combined with papaya juice in different proportions for pickling and stewing. …”
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Microbiological Quality of Plant-based Meat-alternative Products Collected at Retail Level in Switzerland by Karen Barmettler, Silja Waser, Roger Stephan

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Translation and validation of the meat attachment questionnaire (MAQ) in a French general practice population by Bruno Delaunay, Benoit Tudrej, Augustin Bernard, Alexandra Dupuy, Claire Malavergne, Trystan Bacon, Paul Sebo, Hubert Maisonneuve

“…Abstract Meat consumption has significant implications for both individual health and the environment. …”
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Fungal Submerged Fermentation of Coffee Silverskin: A Sustainable Source of Natural Meat Additives by Stephany Carolina Terán-Rivera, Gastón Ramón Torrescano-Urrutia, Brisa del Mar Torres-Martínez, Martín Esqueda-Valle, Félix Joel Ibarra-Arias, Armida Sánchez-Escalante, Rey David Vargas-Sánchez

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Rereading of asian cuisine: bullfrog meat (Aquarana catesbeiana) enriching the flavor and nutritional value by José Teixeira de Seixas Filho, Laura Kiyoko Ide

Subjects: “…bullfrog meat…”
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DIA-based quantitative proteomic analysis on porcine meat quality at different chilling rates by Yuqiang Bai, Tongjing Yan, Fei Fang, Xin Li, Su Wang, Juan Li, Chengli Hou, Dequan Zhang

“…The objective of this study was to evaluate the effects of chilling rate on porcine meat quality from the perspective of proteome using data independent acquisition (DIA)-based quantitative proteomic strategy. …”
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The Possible Impacts of Financial Nudging in the Food Infant Industries: Beyond Meat Case Study by Igor Olech, Michał Wielechowski

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New anchovy burgers: a sustainable and nutritious alternative to red meat in fast food by Giovanni Luca Russo, Antonio L. Langellotti, Rossella Di Monaco, Gabriele Buonocunto, Francesca Colonna, Nunzio Velleca, Anna Ilaria Di Paola, Lucia Avella, Silvana Cavella, Paolo Masi

“…The objective is to create a nutritious, appealing, and environmentally friendly alternative to traditional red meat burgers. The research utilized a two-tiered experimental approach: an initial screening using Plackett-Burman Design to evaluate the impact of various ingredients on cooking yield, texture, and moisture retention, followed by an optimization phase employing a Central Composite Design. …”
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Effect of the potassium serhat application on the microbiological quality of poultry meats during the cold storage by Ahmet Güner, Yusuf Doğruer, Gürkan Uçar, Abdullah Keleş

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Investigations on the presence of e.coli o157:h7 in some meat products by Duygu Balpetek, Ümit Gürbüz

Subjects: “…meat…”
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Effect of sodium replacement on the quality characteristics of pastırma (a dry-cured meat product) by Barış Yalınkılıç, Güzin Kaban, Mükerrem Kaya

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A study comparing energy consumption and environmental emissions in ostrich meat and egg production by Behrooz Behboodi, Mohammad Gholami Parashkoohi, Davood Mohammad Zamani, Saeed Firouzi

“… The assessment of energy usage in the production of ostrich meat and eggs provides a comprehensive analysis of energy consumption and production efficiency. …”
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Random antimicrobial peptide mixtures as non-antibiotic antimicrobial agents for cultured meat industry by Idan Yakir, Einav Cohen, Sharon Schlesinger, Zvi Hayouka

Subjects: “…Cultured meat…”
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The Development of Hybrid Food as Meat Analog Strips Based on Seaweed Ulva ohnoi and Surimi by Maulida Arlin, Ramadhan Wahyu, Santoso Joko

“…Meat analogues have been gaining popularity as a sustainable and health-conscious alternative to traditional meat products, driven by increasing consumer awareness of environmental benefits. …”
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Optimization of the Meat Flavoring Production Process for Plant-Based Products Using the Taguchi Method by Varuzhan Sarkisyan, Anastasiya Bilyalova, Valentina Vorobyeva, Irina Vorobyeva, Alexey Malinkin, Vladimir Zotov, Alla Kochetkova

Subjects: “…meat flavoring…”
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